Mexican Chocolate Torte
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| 1 lb. | chopped ibarra mexican * chocolate |
| 1 cup | milk |
| 1/2 cup | granulated sugar |
| pinch | of salt |
| 3/4 lb. | unsalted butter, softened to room temperature |
| 7 large | egg yolks |
| | jalapeno ice cream or wasabi ice cream |
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| garnish: |
| sifted confectioner's sugar |
| |
| special equipment: |
| 9-inch springform pan |
| * ibarra mexican chocolate is available in many large supermarkets and all |
| latin markets. it is a combination of chocolate, almonds and cinnamon. |
| |
| preheat oven to 350 f. grease a 9" springform pan. line the pan with a |
| round of wax paper, and butter the paper. cover the bottom of the pan on |
| the outside with aluminum foil to prevent leaks, a precaution that we |
| found |
| is worth the minimal time it takes. place the milk, chocolate and salt |
| into |
| the top of a double boiler made by placing a large pyrex bowl over a pot |
| with simmering water. do not let the bowl touch the water at all. as the |
| chocolate melts, beat slowly with a wooden spoon until smooth and then add |
| the butter and eggs, alternately, very slowly - you do not want to lighten |
| the mixture. pour into prepared pan. bake for exactly 25 minutes - no |
| longer. remove from oven. cool to room temperature and chill in fridge. |
| |
| presentation suggestions: |
| place on a decorative serving platter and sprinkle with confectioner's |
| sugar |
| immediately before serving. serve with our surprising jalapeno ice cream |
| or |
| wasabi ice cream for a most unusual dessert, or make some vanilla-scented |
| whipped cream, or a fresh raspberry sauce and throw in some fresh berries. |
| we know you'll like it however you serve it. enjoy a glass of vintage port |
| or a french red banyuls with this cake, for the ultimate dessert |
| experience. |
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| serves: 8-10 |
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| niki |
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| (ID: 12999) Mirror: rec.food.recipes: Wed, Apr 30, 2003 |